Effect of Microwave Treatment,Coating with Chitosan and Xanthan Gum,and Storage Temperature on the Storage Quality of Volvariella volvacea Fruit Bodies

WU GuomingDepartment of Food Science, Foshan University, Foshan, Guangdong , China

PDF(609 KB)
PDF(609 KB)
Acta Edulis Fungi ›› 2009, Vol. 16 ›› Issue (02) : 49-54. DOI: 10.16488/j.cnki.1005-9873.2009.02.009
Issue

Effect of Microwave Treatment,Coating with Chitosan and Xanthan Gum,and Storage Temperature on the Storage Quality of Volvariella volvacea Fruit Bodies

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2009, 16(02): 49-54 https://doi.org/10.16488/j.cnki.1005-9873.2009.02.009

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(609 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉